Roasted Zucchini and Parmesan Panko Bake
4
15 minutes
45 minutes
American
Side Dish
Why not get creative and do a little something different with all those summer squash and zucchini?
This imaginative Lean and Green Recipe is low carb, delicious and soooo easy! Use it as a side dish for your favorite protein (great with grilled chicken or fish) or as a base for a hearty tomato sauce with beef or sausage!
You can also make a tray, cut after baking and freeze for later use.
Enjoy!
Stacey
Ingredients
1 3/4 pounds of raw zucchini, yellow squash or a combination of both sliced very thin
1/2 C sliced red onion (omit if on 5&1)
1 Tablespoon (one capful) Stacey Hawkins Garlic and Spring Onion Seasoning
4 Tablespoons Stacey Hawkins Parmesan Paprika Panko Bread Crumbs
8 Tablespoons low-fat cheddar cheese
Directions
Preheat oven to 350° F
Using a mandolin or a very sharp knife, slice the summer squashes and the onion (if using)
Place a thin layer of squash (and onion) in the bottom of a 9 x 12 baking dish. Sprinkle with a little Garlic and Spring Onion Seasoning. Repeat with 1-2 more layers of squash until all the vegetables are used.
Sprinkle the top with cheese and Parmesan Paprika Panko.
Bake for 40-45 minutes until vegetables are tender crisp. Let rest for 5 minutes before slicing into 4 equal sized pieces and serving.
